Ingredients

  • 1 cup of J. Olive Co. EVOO or Butter olive oil
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 tsp. real vanilla extract
  • 2 large eggs
  • 2 ½ cup white whole-wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 1 cup chopped dark chocolate
  • ½ cup peanut butter chips

Instructions

  1. Preheat your oven to 375°F/190°C. Line a baking sheets with parchment paper, set aside.
  2. In a large bowl, mix together the oil, brown and granulated sugar, vanilla extract and eggs until fully light and fluffy.
  3. In a medium-sized bowl, sift together the flour, baking powder, baking soda and sea salt.
  4. Pour the flour mixture into the wet mixture and using a spatula mix until just blended.
  5. Pour in the chopped chocolate and peanut butter chips, and fold into the dough.
  6. Scoop about ¼ cup of dough and it should easily mold into a ball-ish heap. Leave 3-4 inches between cookies.
  7. Bake for 11 minutes.
  8. Let cool for 10 minutes on the baking sheet and then finish cooling on a cooling rack.

Recipe modified and image of Neta Cooks

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